Brown Rice Casserole

🧂 Ingredients

• 1.5 cups dry brown rice

  will yield 3 cups cooked
• 1 cup dry lentils

  yield 2.5 cups
• 8 oz mushrooms

  chopped
• ½ yellow onion

  diced small
• 1 head broccoli

  small dice
• 1 cup frozen peas
• 2 cups baby spinach

  chopped fine
• ¼ cup nutritional yeast
• 2 cloves garlic
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• ½ can unsweetened coconut milk
• ½ cup vegan cheese

  optional
• 1 tsp Fresh thyme

  or rosemary

Instructions

• 1 Cook brown rice according to the package and reserve.
• 2 Boil the lentils for 25 minutes in water until tender. Then drain and rinse with
  cool water and reserve.
• 3 Preheat oven to 400
• 4 In a large deep skillet, heat olive oil over medium heat. Add onion and garlic
  and cook for 5 minutes until fragrant and getting some color. Then add mushrooms
  and cook, stirring occasionally for 5 minutes until you see some browning. Then
  add broccoli and peas and cook for 5 more minutes. Turn off heat then add the
  coconut milk, the baby spinach to wilt and stir in the salt, pepper, thyme,
  vegan cheese and nutritional yeast.
• 5 In an oven safe baking dish add the cooked brown rice, the cooked lentils and
  the veggie and coconut milk mixture and mix until well combined. Then flatten
  the mix into an even layer. Cover the pan and bake for 20 minutes. Then uncover
  and bake for 10 more minutes.
• 6 Enjoy for 4 days when cooled and stored in an airtight container in refrigerator
  for best quality

Nutrition Info